For the uninitiated: By paleo, Amsterdam is referring to an increasingly popular way of eating that eschews foods that came into existence after the agricultural revolution roughly 10,000 years ago. In general, that means no grains, dairy or refined sugar -- a diet similar to the one consumed by Paleolithic humans. Thus the name.

Amsterdam, however, came to the diet and lifestyle, not through CrossFit as many do, but through her own food journey. Diagnosed with Celiac disease in 1998, she began eating gluten-free then. She felt better, but still had digestive issues. Early on, she decided not to use flours made from rice and or non-wheat grains. Instead, she began experimenting with blanched almond flour as a more nutritious and flavorful alternative.

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She published her first cookbook, "The Gluten-Free Almond Flour Cookbook" in 2009 and followed with "Gluten Free Cupcakes" in 2011. That book used coconut flour, as well as the almond flour. Her third cookbook, "Paleo Cooking from Elana's Pantry" has just been released. Amsterdam will sign books and participate in other local events to launch the book, which makes use of both almond and coconut flour -- both permissible on a paleo diet -- and includes entrees, side dishes and drinks in addition to paleo-friendly baked goods. The book also is nightshade free; although not a part of the paleo diet, Amsterdam chose to exclude tomatoes, peppers, eggplants and potatoes because some people say these foods worsen their arthritis symptoms. Amsterdam also includes some recipes that are nut-free for those with allergies.

Although the list of eliminated foods may seem long, Amsterdam's goal is to make eating as enjoyable as possible for those who face such dietary restrictions. As an example, she cites recipes such as Flourless Nut-Free Brownies, made with vegetable shortening, dark chocolate, coconut sugar and vanilla as a treat that anyone- would find scrumptious.

Serving such foods help people who must stay on a restricted diet "fit in and feel normal," Amsterdam says. "They can serve these foods to friends and family who don't have to make this dietary choice."

The desire to make such food comes from Amsterdam's own family experience. She and one son have been diagnosed with Celiac, while her husband and their other son do not have to restrict their diets.

"I have to make food that tastes as good as quote, unquote normal food," Amsterdam says.

It's the nutritional soundness and kid appeal of Amsterdam's recipes that attracted Denise Dellarocco, a local lifestyle blogger at eatplaylove.blogspot.com.

"We don't have allergies. (Eating this way) is sort of a lifestyle choice," Dellarocco says of the grain and dairy free diet her family follows. She adds that Amsterdam's recipes help her to give her children treats such as flourless chocolate brownies that keep them from feeling deprived. "It's not like there's anything missing for them," she says, adding that the recipes are nutritionally sound.

That's not to say that there's not a little bit of decadence here and there. A recipe for a quiche-like bacon tart with an almond flour crust comes to mind. But most dishes such as Asian Stir Fry with Cauliflower Rice would be tasty and healthful dishes for any meal. The stir-fry uses sesame oil and umeboshi plum vinegar to impart Asian flavors, since soy sauce is not acceptable on a paleo diet and also usually contains gluten. The cauliflower rice is made by pulsing raw cauliflower in the food processor until it is rice-like in size and adding it to sauteed onions and celery for increased flavor.

Directions: Rinse the chicken and pat dry. Cut into 1-inch cubes and transfer to a plate.

Heat the coconut oil in a large skillet over medium heat. Sauté the onion for 8 to 10 minutes, until soft and translucent. Add the broccoli, carrots, and chicken and sauté for 10 minutes until almost tender. Add the bok choy, mushrooms, zucchini, and salt and sauté for 5 minutes. Add 1 cup of the water, cover the skillet, and cook for about 10 minutes, until the vegetables are wilted.

In a small bowl, dissolve the arrowroot powder in the remaining 1/2 cup of water, stirring until thoroughly combined. Add the arrowroot mixture to the vegetables and cook for 2 to 3 minutes, stirring constantly, until the sauce thickens and becomes glossy. Stir in the sesame oil, vinegar, and honey, then serve.

Serves 4.

Source: "Paleo Cooking from Elana's Pantry," Ten Speed Press

Cauliflower Rice

3 tablespoons olive oil

1 medium onion, finely chopped (about 1 cup)

4 stalks celery, finely chopped (about 1 cup)

1 large head cauliflower, trimmed and coarsely chopped

1/4 teaspoon sea salt

Directions: Heat the olive oil in a large skillet over medium heat. Sauté the onion for 8 to 10 minutes, until soft and translucent. Add the celery and sauté for 5 minutes.

In a food processor, pulse the cauliflower until it is the texture of rice. Add the cauliflower to the skillet, cover, and cook for 15 to 20 minutes, stirring occasionally, until soft. Stir in the salt and serve.

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